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Step-by-Step Guide to Making Lemon Cream Cheese Dump Cake

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Ingredients
 

  • 1 1/2 pounds sirloin steak cut into 2-inch pieces
  • 1 1/2 pounds baby potatoes halved or quartered depending on size
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary

For the Garlic Butter:

  • 4 tablespoons unsalted butter melted
  • 4 cloves garlic minced
  • 2 tablespoons fresh parsley chopped
  • Salt and pepper to taste

Instructions

Preheat Grill or Oven:

  • If grilling, preheat your grill to medium-high heat. If baking, preheat your oven to 425°F (220°C).

Prepare Potatoes and Steak:

  • In a large bowl, combine the steak pieces and potatoes. Drizzle with olive oil and season with salt, pepper, onion powder, thyme, and rosemary. Toss to coat evenly.

Make Garlic Butter:

  • In a small bowl, mix together the melted butter, minced garlic, parsley, and additional salt and pepper.

Assemble Foil Packets:

  • Cut four large sheets of aluminum foil, about 18 inches long. Divide the steak and potato mixture evenly among the foil sheets, placing them in the center.
  • Drizzle the garlic butter mixture over the steak and potatoes. Fold the foil over the ingredients, sealing to create a packet. Leave some room inside for air to circulate.

Cook:

  • Grill: Place the foil packets on the grill and cook for about 20-25 minutes, flipping halfway through, until the steak reaches desired doneness and potatoes are tender.
  • Oven: Place the foil packets on a baking sheet and bake for about 25-30 minutes, or until the steak is cooked to your liking and potatoes are tender.

Serve:

  • Carefully open the foil packets (watch out for the steam). Check for doneness and, if necessary, seal back up and cook a bit longer. Serve hot, garnished with additional fresh parsley if desired.